Sausage and Peppers -
Salsicce e Peperoni

Preparation Time: 30 minutes
Cooking Time: 40 minutes
Servings: 6

Ingredients:

6 large potatoes
1/4 cup olive oil
3 garlic cloves
5 fresh Italian sweet pork sausage links
1 jar (16 ounce) sweet yellow wax peppers in vinegar
Salt and black pepper to taste

Peel, wash and cut the potatoes in 1 inch cubes, pat them dry. Heat the oil in a large skillet; carefully add the potatoes, taking care not to splash hot oil. Fry at high heat, stirring frequently, for 12 to 15 minutes, or until golden, soft in the inside, crisp on the outside.

Peel, wash and cut the potatoes in 1 inch cubes, pat them dry. Heat the oil in a large skillet; carefully add the potatoes, taking care not to splash hot oil. Fry at high heat, stirring frequently, for 12 to 15 minutes, or until golden, soft in the inside, crisp on the outside.

Meanwhile, peel, wash and slice the garlic; cut the sausage links in 6 or 7 pieces each; wash the peppers, remove the cores, seeds, and white membranes, cut them in 1 inch strips and pat them dry.

With a slotted spoon, move the potatoes from the skillet to a paper towel-lined dish and set aside to drain.

Return the skillet to the stove and saute' the garlic in the remaining oil for 1 minute. Add the sausage pieces and pepper slices, and cook over medium heat, stirring frequently, for 12 to 15 minutes or until the sausages are cooked through; then add the cooked potatoes, and salt and pepper to taste. Stir and cook for an additional 5 minutes. Serve hot with Italian bread.

Pickled peppers can easily be made. Use any color sweet bell, wax, or Italian peppers. Simply fill any size jar with peppers (washed, cored and cut into cubes or strips whole if they are small enough to fit in the jar), and cover with half water, half wine vinegar, plus salt (1 tablespoon per quart) and let them sit. Shake the jar every few days; can be used after a week. These peppers also make a flavorful addition to green salads.

Mom and Grandma preserved peppers in wooden containers called "tini" the size of 20 to 30 liters, using strong wine vinegar and coarse sea salt by the handfuls. In order to keep the peppers below the surface of the vinegar, they used pieces of wood to cover the tops of the tini, with large rocks on top.

They were left in cool storerooms and used during the fall and winter. Nowadays, my mom conserves them in much the same way, only she uses glass containers instead, because the wooden containers are not as readily available.


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